An easy way to make healthier jelly at home with fresh fruit
Ingredients:
4 leaves of gelatine
500ml cranberry & raspberry juice
50g caster sugar
250g mixed berries either frozen or fresh (strawberries, blackberries, raspberries & blueberries)
Method:
1. Place the leaf gelatine in a shallow dish and pour over just enough cranberry and raspberry juice to cover the surface. Leave to soften for 5 minutes.
2. Heat the remaining cranberry and raspberry juice and caster sugar in a saucepan until piping hot.
3. Mix in the softened leaf gelatine and any juice, stirring until completely dissolved and then set aside to cool.
4. Halve the strawberries and mix with the raspberries, blueberries and blackberries.
5. Rinse a jelly mould but do not dry as a wet mould will make it easier to remove the jelly when set.
6. Distribute the fruit around the mould. Pour over around 200ml of the jelly juice and place in the fridge for an hour. When slightly set, pour the remaining juice into the mould and return to the fridge . You can even add few more berries to add a different layer.
7. To turn out the jelly dip the mould into a bowl of hot water and run a knife around the edge of the mould. Invert onto a large plate, give it a quick shake and the jelly should slide out.
9. Serve the jelly with some vanilla ice cream.
Tips:
You can add sparkling juice, to give a bit of fizz.
Try using a variation of fruit juices & fresh fruits.
Ingredients:
4 leaves of gelatine
500ml cranberry & raspberry juice
50g caster sugar
250g mixed berries either frozen or fresh (strawberries, blackberries, raspberries & blueberries)
Method:
1. Place the leaf gelatine in a shallow dish and pour over just enough cranberry and raspberry juice to cover the surface. Leave to soften for 5 minutes.
2. Heat the remaining cranberry and raspberry juice and caster sugar in a saucepan until piping hot.
3. Mix in the softened leaf gelatine and any juice, stirring until completely dissolved and then set aside to cool.
4. Halve the strawberries and mix with the raspberries, blueberries and blackberries.
5. Rinse a jelly mould but do not dry as a wet mould will make it easier to remove the jelly when set.
6. Distribute the fruit around the mould. Pour over around 200ml of the jelly juice and place in the fridge for an hour. When slightly set, pour the remaining juice into the mould and return to the fridge . You can even add few more berries to add a different layer.
7. To turn out the jelly dip the mould into a bowl of hot water and run a knife around the edge of the mould. Invert onto a large plate, give it a quick shake and the jelly should slide out.
9. Serve the jelly with some vanilla ice cream.
Tips:
You can add sparkling juice, to give a bit of fizz.
Try using a variation of fruit juices & fresh fruits.
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